Festa Monini: colors, sounds and tastes of Umbria

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Soft flan Topinambur (Jerusalem artichoke)

Medium
45 MIN

Ingredients

FOR 4 SERVINGS
Topinambur (Jerusalem artichoke)
700 g
Lemon Juice Lemoniny
4 spoons
Eggs
3
Cream
300 ml
Nutmeg
1/2 spoon
Extra Virgin olive oil
1/2 spoon
Grated Gruyère cheese
150 g
Salt
as needed
Pepper
as needed
Butter
as needed

Preparation

  1. Peel the Jerusalem artichokes and place them in a saucepan with cold water and lemon juice. Bring to a boil and lower heat. Continue cooking for about 10 minutes.
  2. When cooked, drain them and put them in buttered ramekins. Beat the eggs with the cream, nutmeg, 75 gr Gruyère cheese, salt, pepper and oil. Pour the mixture over artichokes and season with remaining cheese.
  3. Bake in preheated oven for approximately 20 minutes. The flan should be golden brown. Serve

A little extra

The delicate and precious bouquet of P.D.O. Umbria goes well with the refined taste of Jerusalem artichokes.